Eggplant and Dhal Curry with Basmati Rice

Time

Prep 30 min · Cook 45 min · 75 min total

Difficulty

medium

1. 1

   Preheat oven to 400’, stab the eggplant with a fork a couple of times and put in a small casserole dish, uncovered on the middle rack for 30 minutes. When done, run under some cool water and peel of skin, and scrape out all of the seeds. Place in a food processor. (do not process until all the ingredients are ready.)

   30 min
2. 2

   While the eggplant is roasting, brown the basmati rice in a skillet with 2T of olive oil, the turmeric, salt, and cumin seeds for 5 minutes. Then add the 2 cups water, bring to a boil, cover and simmer on low for 20 minutes.

3. 3

   Start the lentils cooking in a pot with about 2” of water covering them. Bring them to a boil and then cover and simmer for 30 minutes or until the water is almost gone. After they are done cooking, put them along with 2T of lentil water in the food processor with the eggplant.

   30 min
4. 4

   In a small skillet, cook 3T olive oil, the mustard seeds, the chopped onions, and the garlic. Stir in a handful of washed baby spinach and wilt into the mixture. Add all of this to the food processor and process on low with the eggplant and the lentils.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.